Archive for » September 18th, 2009«

18
Sep
Easiest Berry Terrine
Brigita

Recipe from: Luscious Berry Desserts book by Lori Longbotham

Ingredients:

2 cups cranberry-raspberry juice (divided use)

2 envelopes plain gelatin

1/2 cup packed light brown sugar

2 tablespoons fresh lemon juice

5 cups mixed ripe berries

Method:

Pour 1/2 cup of the cranberry-raspberry juice into a small bowl, sprinkle the gelatin over it, and let soften for 5 minutes.

Heat the sugar with 1/2 cup of the cranberry-raspberry juice in a medium saucepan over medium-high heat, stirring until the sugar is dissolved. Remove the pan from the heat and add the gelatin mixture and lemon juice, stirring until the gelatin is dissolved. Stir in the remaining 1 cup cranberry-raspberry juice.

Place the berries in a loaf pan. Pour the juice mixture over them and press the berries down so they are submerged. Refrigerate, covered, until set and thoroughly chilled, at least 3 hours, or for up to 2 days.

To serve, run a table knife around the inside of the pan and dip the pan in hot water for about 5 seconds, then invert onto a serving platter and shake to release the terrine. Serve cut into slices.

Note: Serves 8 to 10. This is something for ‘Rainbow Colour Diet’ followers!

Category: Desserts, Vegetarian  Tags: , , ,  Leave a Comment
18
Sep
Thai Whole Grilled Fish
Brigita

Ingredients:

(Serves 2)

* 2 small to medium-size whole rainbow trout, cleaned OR other type of whole fish, such as snapper

* marinade: 2 Tbsp. Thai fish sauce per fish (=4 Tbsp. for 2 small-medium whole fish)

* SAUCE:

* 3 Tbsp. sherry

* 3 cloves garlic, minced

* 1/2 cup coriander stems and leaves

* 2 Tbsp. soy sauce

* 2 Tbsp. fish sauce

* 1 Tbsp. lime juice

* 1/2 to 1 fresh red chili (or substitute green chili), minced (OR 1-3 tsp. chili sauce)

* 1/4 cup water

* 1 tsp. tamarind paste

* 2 Tbsp. brown sugar (more or less to taste)

* 1 tsp. cornstarch dissolved in 2 Tbsp. water

If Frying the Fish Indoors: 1-2 cups oil for deep-frying (depending on your pan), and 1/2 cup flour

* Garnish: 1 handful of fresh coriander, plus cut slices of cucumber and tomato

Method:

1. Rinse the fish and pat dry. Place on a cutting board. Using a sharp, serrated knife, and holding the fish firmly in front of you, make 3-4 cuts on each side of the fish. This allows the marinade and sauce to penetrate, and also makes the fish easier to eat once cooked.

2. Pour fish sauce marinade over the fish, roughly 1 Tbsp. of fish sauce per side. Allow fish sit 5-10 minutes before cooking.

3. To make the sauce, place mix all sauce ingredients together in a sauce pan. Place over medium heat. When you add the cornstarch (dissolved in water), the sauce will thicken slightly.

4. Taste-test the sauce. What you want is a balance of flavors – sweet, sour, salty, and spicy. Add more sugar if too sour, and more fish sauce if not salty enough. If not spicy enough, add more fresh chili or chili sauce. If too spicy, not to worry – once the sauce is poured over the fish, it will be less hot.

5. Keep sauce on minimum heat until fish is done cooking, or cover and keep warm.

6. If Grilling: Place marinated fish on a hot, lightly oiled grill. Allow to cook for at least 5 minutes before attempting to turn or move the fish, or the skin will tear. After 5-8 minutes, using tongs, gently lift and turn the fish. Again, allow it to cook for at least 5 minutes before attempting to move or turn it. Fish is done when inner flesh (look inside the cuts you made) is no longer pink or translucent, but has turned white and opaque. Thicker or larger fish may need extra grilling time.

If Frying the Fish: Dredge fish with flour to coat (regular white flour or rice flour can be used). Pour 1-2 cups canola (or other low-smoke oil) into a wok or large frying pan. The oil should be at least 1 inch deep. Heat oil over medium-high heat until you see bubbles forming on the bottom of the pan (or the oil begins to “snake” slightly along the bottom of the pan). Carefully slide or place fish in the oil, standing back in case the oil splatters. Turn down the heat to medium. Allow the fish to fry undisturbed (without moving it or turning it) for at least 3 minutes, or skin will come off.  Fry the fish 3-5 minutes per side (depending on thickness of fish), or until outer skin/flesh has turned a light golden-brown and flesh inside the cuts has turned white and opaque.

TO SERVE: Place cooked fish on a serving platter and pour the sauce over. Add a sprinkling of fresh coriander, and garnish the plate with slices of cucumber and tomato. Serve with plenty of Thai jasmine-scented rice.

Category: Asian, Mains, Thai  Tags: , , ,  Leave a Comment
18
Sep
Thai Mock Oysters
Brigita

Ingredients:

(Serves 4-8 as an Appetizer)

* 1 box (uncooked) prawn crackers, OR 1 bag prepared prawn/shrimp crisps/chips

* approx. 3/4 cup oil for frying (such as canola)

* 1 package small round rice wraps, also called “Rice Paper”

* 1 cup baby (or small) shrimp (shell removed), fresh, frozen, or canned

* approx. 1/2 cup chopped fresh coriander (cilantro)

* handful of fresh basil leaves, chopped

* 1/3 cup dry roasted unsalted peanuts, ground or roughly chopped

* 1 Tbsp. fish sauce (+ up to 1/2 Tbsp. more to taste)

* squeeze of fresh lime juice (about 1 tsp.), OR substitute fresh lemon juice

* 2-3 cloves garlic (2 large, or 3 small-medium), minced

* 1 tsp. chili sauce OR chili-garlic sauce, OR 1/2 tsp. dried chilli flakes, OR 1/2 tsp. dried cayenne pepper powder (can be omitted if you prefer a mild appetizer)

* pinch of black pepper

Method:

There are 2 ways to cook prawn crackers: If using a microwave: (this is the easier method), simply remove the rather hard, dried crackers from the box, arrange on a plate (don’t pile them on top of each other), and microwave them for 20-30 seconds until they puff up. Make at least 12-15 crackers (or more if you want to sample a few!). If Frying the Crackers: Heat 1/2 to 3/4 cup oil in a small frying pan over medium to high heat. When tiny bubbles begin to form the oil is ready. If you’re unsure about the temperature of the oil, try dipping one of the rice crackers into it. If nothing happens, your oil isn’t hot enough. If the cracker begins to cook and puff up, your oil temperature is perfect. Turn heat down to medium. When oil is hot enough, drop crackers in, 2 or 3 at a time. The crackers look like small, hard coins when you drop them in, but will quickly “open” like flowers into beautiful crackers. Tip: Be sure to remove the crackers as soon as they “open”.

Place cleaned, rinsed and drained shrimp in a mixing bowl.

To the shrimp, add: 1 Tbsp. fish sauce, a squeeze of lime juice (about 1 tsp.), 1 tsp. chili sauce (optional – omit if you prefer it mild), 2-3 minced cloves garlic, and a pinch of black pepper. Stir well. Now add 1/2 to 3/4 cup chopped fresh coriander (cilantro), and a handful of chopped basil.

Mix well to combine, then do a taste-test. If more salt is needed, add 1/2 to 1 Tbsp. more fish sauce. If too salty, add a little more lime juice. If not spicy enough, add more chili sauce.

Pour some hot water into a large bowl (not too hot – you should be able to dip your fingers in it). Now take a rice wrapper and submerge it in the water. Wait 20-30 seconds, or until the “rice paper” has softened and become quite limp. Now remove it from the water, allowing as much water to drip from the wrapper as possible. Spread it flat on a cutting board. Gently slice the rice wrapper in half. Then cut it in half the other way to create 4 small pieces.

Now place these small sections of “rice paper” on the crackers. The rice paper should be quite dry by now. If it’s too sticky to work with, moisten your fingers with a little oil (not water). The rice paper will serve as a kind of “mat” for the shrimp mixture, and will also add to the exquisite taste of this appetizer. Continue in the same way, adding small pieces of rice paper to the crackers until you have 15-20 crackers covered with rice paper. Note: You will soon see why the rice paper is necessary in this recipe. If you try to add the shrimp mixture without it, you’ll find the “wetness” of the shrimp will seem to “burn” a hole right through the cracker!

Now add a little of the shrimp mixture to each cracker (about 1 heaping tsp.). Try to place the mixture on the rice paper, otherwise it will create a hole in the cracker.

As a final touch, add a sprinkling of ground or chopped roasted peanuts on top of the shrimp mixture.

Place the finished appetizer on a serving platter, and pass around.

Note: Excellent paired with wine (try a nice shiraz/syrah) or an ice-cold lager. Makes a superb appetizer to serve at a party, cookout, or family get-together! his beautiful Thai appetizer looks remarkably like oysters. However, the iniital taste (unlike oysters) is crisp and crunchy. Then you’ll get a hit of seafood (shrimp) followed by a wonderful burst of Thai flavors (herbs and spices) – all combining for a taste-explosion in just one bite! A great appetizer to serve at a party, cookout or barbecue, or any social gathering where it will be sure to create a stir and get the party going!

Category: Appetisers, Asian, Thai  Tags: , , ,  Leave a Comment
18
Sep
Chocolate Panna Cotta
Brigita

Adapted from Luscious Chocolate Desserts, by Lori Longbotham (Chronicle Books, 2004).

Ingredients:

1 1/2 cups heavy cream

1 1/4 tsp. plain gelatin

1/4 cup mascarpone cheese or additional heavy cream

2 Tbs. sugar

Pinch of salt

60 g  bittersweet or semisweet chocolate, finely chopped

Method:

Coat four ramekins or custard cups lightly with flavorless oil. Pour 1/4 cup of the cream into a small heatproof bowl, sprinkle the gelatin over it and let stand until softened, about 10 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.

Meanwhile, in a saucepan over medium heat, bring the remaining 1 1/4 cups cream, the mascarpone, sugar and salt just to a boil. Remove the pan from the heat, add the chocolate and whisk until smooth.

Add the gelatin mixture to the chocolate mixture and stir until well blended. Pour through a fine strainer into a 4-cup glass measuring cup or a bowl with a pour spout. Divide the mixture evenly among the ramekins and let cool to room temperature.

Cover the panna cotta loosely and refrigerate until set and thoroughly chilled, at least 3 hours or up to 1 day.

To serve, dip the ramekins one at a time into a bowl of hot water for about 5 seconds, then run a table knife around the edges of the custard and invert onto a chilled serving plate.

Note: Serves 4. Panna cotta has become a very popular dessert on our shores these last few years, and for good reason. It’s a luscious, totally Italian custard, no eggs, just cream and flavorings. This is good served alone or with the slightest dusting of finely ground cocoa nibs or shaved chocolate.

Category: Desserts, Italian  Tags: , ,  Leave a Comment
18
Sep
French Potatoes au Gratin
Brigita

Ingredients:

1 cup heavy cream

1 cup milk

Salt and pepper to taste

500 g potatoes (cooked, pealed and sliced thinly)

1 pair choritzo sausages (sliced thinly)

6 eggs (hard-boiled and sliced thinly)

Method:

1. Place a layer of the potatoes on the bottom of a greased baking dish.

2. Add layer of sausages, top with layer of eggs, slightly season with salt.

3. Repeat 1 and 2 until you are out of potatoes.

4. Finish it by spreading a layer of mixed cream and milk.

5. Sprinkle with salt and pepper.

6. Bake in a preheated 220 degrees C oven until the top has golden brown crust, about 30-45 minutes.

Note: Serve as a main dish with a generous serving of seasonal green salad.

Category: French, Mains  Tags: ,  Leave a Comment